Sour Cream Baked Chicken

Creamy baked chicken is the perfect dinner showstopper. Full of creamy comfort food goodness.

Total Time 45M

Servings 4


  • 4 whole chicken breasts, halved, boned and skinned
  • 3 tablespoons Darigold Butter
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon fresh tarragon, minced (can substitute with rosemary or basil)
  • 1 cup Darigold Sour Cream, room temperature
  • 1/2 cup Swiss Cheese, grated
  • 2 tablespoons almonds, chopped
  • Salt and freshly ground pepper to taste


  1. Melt 2 tablespoons butter in large frying pan and lightly brown chicken. Remove chicken and set aside.
  2. Place remaining 1 tablespoon butter in pan sauté onion and garlic for 3 minutes.
  3. Add flour and tomato paste and stir until smooth; slowly stir in chicken stock.
  4. Return chicken to pan and add the tarragon, salt and pepper.
  5. Cover and simmer 15-20 minutes or just until chicken is tender.
  6. Remove chicken to a shallow baking dish.
  7. Whisk sour cream into the sauce and pour over chicken. Sprinkle with grated cheese and brown lightly under the broiler.

Tip: To make a complete meal serve with rice or pasta and veggies!